Raspberry and hazelnut crumble

SERVES 4 PREP AND COOK TIME 1 HOUR (+ STANDING TIME)

20g unsalted butter, at room temperature 1 tablespoon White Wings Plain Flour 3 large (600g) Pink Lady apples, skin on, cored, sliced

300g fresh raspberries, plus extra, to serve 1 medium (150g) beetroot, grated coarsely 1 teaspoon ground cinnamon

2 tablespoons CSR Golden Syrup thickened cream or yoghurt, for serving

CRUMBLE TOPPING

120g cold unsalted butter, chopped

1 cup (150g) White Wings plain flour

⅔ cup (75g) CSR Rapadura sugar (see

Test Kitchen tip, below)

2 teaspoons ground cinnamon

⅔ cup (90g) coarsely chopped roasted hazelnuts

1 Preheat oven to 200°C (180°C fan-forced). 2 CRUMBLE TOPPING Rub butter and flour together in a medium bowl until mixture resembles coarse breadcrumbs. Stir in sugar, cinnamon and hazelnuts. Gently press together to form small clusters of mixture.

3 Combine the butter and flour in a small bowl to form a smooth paste. Combine apple, raspberries, beetroot, cinnamon and golden syrup in a large bowl. Stir small dots of butter flour paste into fruit mixture. Transfer mixture to a 1.5-litre (6-cup) shallow ovenproof dish; sprinkle with Crumble Topping.

4 Bake for 40 minutes or until apples are tender and topping is browned.

Serve topped with extra raspberries, cream or yoghurt. Suitable to freeze. Not suitable to microwave.